2 cups shelled peas
1 medium carrot, sliced
1 cup shitake mushrooms (may be substituted for another type)
2 green onions cut into 1/2 inch pieces
1 tablespoon butter or margarine
1 tablespoon snipped Fresh Basil
1/4 tsp salt
Cook peas covered in a small amount of boiling salted water for 3 minutes. Add the carrots. Cook for 7 to 9 minutes more or till peas and carrots are crisp-tender. Drain well. Remove from the pan.
In the same saucepan, cook the mushrooms and onion till onion is tender but not brown. Stir in the basil, salt and pepper. Add the carrots and peas. Heat through. Serve immediately.